Chef Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.
Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. He began his mobile venture Harvest Mobile Cusine in 2013, a valuable 
tool for street vending, catering, and exposure of flavor, Patrick has been spreading the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.
What is your favorite ingredient to cook with?
I prefer to cook with locally-sourced, organic ingredients. In my experience, those ingredients are the freshest, and most flavorful. I believe that by supporting our local growers and producers, I am slowly bringing the community together one bite at a time.
What ingredient do you dread?
Commercially manufactured and produced foods that are low in nutrition and high on preservatives.
Wedding Beets
What’s your favorite dish to make?
I don’t focus on a single dish, but rather the idea of utilizing foods from the area. I enjoy cooking according to the seasons. The most beneficial foods are those that are sourced from the roots of our community. So, I typically feed my family a lot of salads and vegetables.
What’s your favorite pig out food?
Eating is an essential part of life that we, as a culture, need to take more seriously. If you eat wholesome foods, you won’t have that urge to over indulge. I believe we need to change our mindsets to a healthier and more sustainable one when it comes to fueling our bodies.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I look for restaurants that have the same mind set as myself. I support locally-owned and operated restaurants that support community growers. Corner Kitchen is our “go to” family dining spot. They do a wonderful job sourcing local foods, have an excellent service staff, and respect the simple flavors that sourcing local can bring to the plate. They do a great job of making the guest feel welcome, and also provide options for young growing palates to explore new tastes.
What’s your best advice for home chefs?
Always source your ingredients from your local growers or your own garden. Utilizing foods at their peak freshness brings out the true flavors. Simple cooking techniques highlight the fresh flavor of your community gardens.
Patrick & Becky
If you could invite any 4 guests to a dinner party who would they be and why?
I would invite the 4 women who have meant the most to me in life.
-Grandmother Caroline who taught me the basic fundamentals of cooking at a very young age. I assisted her in many meal preparations and chocolate chip cookie batches.
-My Mother, Lin, who has always provided solid support throughout my culinary travels and growth. Growing up on a farm she has a knack for gardening, and that spilled over to our large backyard produce garden that we used for our family meals growing up.
-My wife, Becky, who taught me that even though two individuals are raised in entirely different worlds, food is the one thing that everyone can relate too through memories. She is a very important part of Harvest and the key to our success. I’m very grateful to have her along for this ride, and look forward to many more roads traveled together.
-My daughter, Sage, who has been an inspiration to both Becky and I. She is what drives us to be the best people we can, and continue to spread our passion of local food, and community support. Being able to watch her grow has been an overall joy.
Who do you look up to in the industry and why?
I look up to all the Chefs I was fortunate enough to spend time with in the kitchen and learn from in my culinary travels throughout the states. I’m inspired by those who share my philosophy of using food as a way to build communities, and show respect to the hard-working farmers.
What do you do in the Miami Valley on a day off?
I enjoy spending time in nature with my dogs. I know of several spots around the area that we can disappear into the woods, getting away from the daily grind and noise of life. To me, the most relaxing space is being deep in the woods with a gentle breeze blowing just enough to hear the trees whisper as they sway. It’s in these brief moments, being one with nature, that I feel most at peace.
Share a kitchen disaster, lucky break or other interesting story:
I have been very fortunate in my culinary travels to have the opportunity to share my passion with many dignitaries and well-known individuals, like President Obama.
Most recently we were asked to cater a birthday dinner for a local celebrity and his family. We plated and served a 7-course, locally-sourced meal at a very secluded venue from our mobile kitchen. It was very humbling to see the smiles on folks after experiencing my creations, and sharing these flavors with people from all walks of life.
Cincinnati native and University of Cincinnati alumna, Stephanie Schifrin Salas was born to be a chef. Early on, while watching PBS’s original celebrity chef, Julia Child, Stephanie was enthralled with all things cooking. Her junior high classmates began referring to her as “Chef Steph” well before her graduation from Queen City Culinary Academy and the Culinary Institute of America.
Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community. he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.
There’s a new face in the kitchen at the Dayton Convention Center, Chef Aaron Watson. Technically he’s employed by Spectra by Comcast Spectacor, who handles the food service for the Center.
